Shimoniikawa Shrine, site of the Sushikiri (sushi-cutting) Festival on May 5. The shrine is a 20-min. bus ride from Moriyama Station. 下新川神社 MAP

Inside Shimoniikawa Shrine setup for the Sushikiri Matsuri held on May 4-5, but May 5 is the main event. The formal name of the festival is Omi-no-Kenketo Matsuri. 近江のケンケト祭.

Shimoniikawa Shrine worships a god named Toyoki-iribiko-no-Mikoto who was the first son of Emperor Sujin 崇神天皇, Japan's tenth emperor. 豊城入彦命

Sitting in the front were the shrine priest, in red, and the man in black who was the chairman of the local neighborhood board 自治会長. The ceremony started at 12:30 pm.

First the two men are served various food and drink for a meal. Two young lads will cut funa-zushi fermented fish (crucian carp native to Lake Biwa) as an offering. The festival prays for abundant harvests and good health.

The festival got its start when the legendary Toyoki-iribiko-no-Mikoto crossed Lake Biwa from the west shore to Moriyama on a log raft to subjugate the eastern provinces. A local villager then offered him pickled carp caught in Lake Biwa as an offering.

Oh yummy! Looks delicious. There are ten fish, but the boys cut only three fish during the ceremony. We could readily smell the fermented fish.

It takes 3 or 4 years to ferment the fish with salt and rice. It's Shiga's most famous delicacy. In the old days, it was common for people to make their own funa-zushi. Today, few make their own. Most buy it at the supermarket, fish shop, etc.

The two local boys (age 14 and 15) arrive for the sushi-cutting ceremony.

First they moved the fish to the left side in unison.

Then very stylishly, they wield their long metal chopsticks and a large knife to start cutting. Everything was done in unison between the two boys.

The first cut. The knife is about 45 cm long and the chopsticks over 40 cm long.

At times, the priest would give advice to the boy.

All the while, the boys were heckled by men (mikoshi bearers) sitting on the steps in front. I didn't realize it then, but the heckling was part of the ceremony.

How spectacular can a pair of boys be, cutting up a fish? This festival always receives a lot of publicity on TV and newspapers, but I didn't see that many people attending. Not so many photographers either, although NHK TV was standing next to me.

Glad that this isn't a summer festival when all the flies would flock to this stink fish.